Hobart Ecomax Plus C815-EA Conveyor Dishwasher Hot Feed

The Hobart Ecomax Plus C815-EA is a conveyor dishwasher designed for large-scale commercial catering operations where continuous warewashing is a daily requirement. Unlike a hood or pass-through machine that processes one rack at a time, a conveyor dishwasher moves racks automatically through fixed wash and rinse zones. Staff load at one end and collect clean, sanitised crockery at the other without interrupting the flow of service — a meaningful operational difference during sustained service periods.

In a high-volume kitchen this machine earns its place through consistent throughput rather than peak-load capability alone. The hot-feed connection draws from a pre-heated water supply, which reduces the energy demand placed on the machine's own heating elements and supports faster recovery between cycles during peak demand. A rinse temperature held at the thermal disinfection threshold provides a level of genuine sanitisation that hand-washing cannot reliably replicate, which matters wherever food hygiene compliance is closely scrutinised — hospitals, care homes, and contract catering sites in particular.

Practically, the Ecomax Plus range has a well-established reputation for straightforward operation. Colour-coded removable components mean frontline staff can run the machine and carry out end-of-day cleaning without specialist training — a real consideration in kitchens with regular staff changeover.

• Continuous conveyor operation sustains throughput without service bottlenecks
• Hot-feed connection reduces onboard energy demand and supports cycle recovery
• Thermal disinfection rinse meets commercial food hygiene compliance requirements
• Colour-coded removable parts simplify daily cleaning and routine maintenance
• German-built construction suited to sustained, heavy-use commercial environments

Installation requires careful planning ahead of delivery. The machine's weight and footprint — 290kg and a substantial floor area — mean the site needs a properly prepared floor space with sufficient clearance for loading and unloading tabling at both ends. Tabling is supplied separately and should be factored into your layout from the outset. A hot water supply connection is required; if your site can only supply cold water, a cold-feed variant should be considered instead. Given the services involved, arranging a site survey early in the process is advisable before installation costs are confirmed.

This model is well suited to operations where the dishwash station is under sustained pressure across multiple services each day — large staff restaurants, hotels, event catering facilities, hospital and healthcare catering, and contract catering environments. For smaller operations with more modest throughput demands, a hood-type or pass-through machine is likely to be a more proportionate choice. For sites with exceptionally high volumes or specific operational configurations, it is worth exploring whether a higher-specification conveyor model would serve the operation better.

If you are working through a kitchen layout or want to talk through whether this machine is the right match for your service volumes and site infrastructure, the team is glad to help before you make a commitment.